Sift sugar and add cream until of right consistency to spread (about two tablespoons); add flavoring, and beat well.
527.—ORANGE ICING
| Juice of ½ orange | Confectioners' sugar |
| Grated rind of ¼ orange |
Mix sugar with orange juice and rind until icing is firm enough to spread.
528.—QUICK ICING
| 1 tablespoon butter | Confectioners' sugar |
| 2 tablespoons boiling water | ¼ teaspoon flavoring |
Pour boiling water over butter; stir in sugar enough to thicken; add extract, and beat well before spreading. (A little more than one cup of sugar will usually be required.)
529.—APPLE FILLING
| 3 baked apples | 1 cup confectioners' sugar |
| White of 1 egg |
Press apples through a sieve; beat white of egg until stiff; add half of sugar, and beat well; add apple and remaining sugar gradually, and beat until very light. Spread between layers and on top of cake. Two tablespoons of tart jelly may be beaten with the apple.